• Korean Journal of Poultry Science
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• v.37 no.2
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• pp.173-180
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• 2010

This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on performance, proximate composition, heating loss, drip loss, and blood characteristics of chickens. One hundred sixty broiler chicks were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dandelion extracts (T3), and 2% dandelion extracts (T4). At the end of five week feeding experiment, broiler were slaughtered, and stored at $4^{\circ}C$. T2 resulted in much better weight gain and feed conversion than other treatment groups. As storage time increased, all treatment groups resulted in increased heating loss and drip loss (P<0.05) but no significant difference were observed among the treatment groups. In blood composition, GOT (glutamic oxaloacetate transaminase), GPT (glutamic pyrubic transaminase), total cholesterol, and triglyceride were significantly decreased by the supplementation of mulberry leaves and dandelion extracts compared to the control (P<0.05). Especially, T4 was significantly (P<0.05) more effective in improving blood composition compared to other treatment groups. However, no significant difference (P>0.05) were found in LDL-cholesterol among all treatment groups. In conclusion, these data indicate that compared to other treatments, supplementation of 2% dandelion extracts (T4) were most effective in decreasing total cholesterol and triglyceride and increasing HDL-cholesterol.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.185-191
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• 1998

This study was performed to investigate the nutrition status by weight loss(diet) of 287 female college students, focus on questionnaire about diet survey. The subjects mainly had irregularly one or two meal per a day so food behavior was not good. Over half of subjects had a tendency to overestimate body shape of self. The desired weight(46.95$\pm$0.39kg) was significant lower than real weight(50.32$\pm$0.9)(p=0.0114). The time when diet is first tried was mainly after high school(94.51%). Mean weight loss was 1~4kg but most of subjects didn't maintain the lost weight. The diet approach method tried was sequently the fasting 1 meal or the more in a day(23.61%), exercise(21.92%), restricting calories(15.85%) etc. The source of diet was orderly newspaper or magazine(30.86%), friends or relatives or family(28.86%) etc. The group who recognized the self body shape was normal or a little fat had higher self notion of health than other groups.

• Korean Journal of Poultry Science
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• v.34 no.4
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• pp.279-286
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• 2007

This study was conducted to induce molting with DDGS and non-salt diet and compare the effect of feeding molting and fasting molting on the performance, egg quality, and visceral organs in laying hens for animal welfare. One-hundredeight 62-wk-old White Leghorn hens that egg production was over 80% and average weight was $1.8{\pm}0.1kg$ were used in this study. Treatments were control(non-molt treatment), feeding molt treatment(DDGS, non-salt diet), and fasting molt treatment. The four treatments were administered to three replicate group of nine hens wherein each group. All treatment groups were fed the basal diet(CP 15%, ME 2,700 kal/kg) for two weeks as the adaptation period. Test Periods were 28 days at all treatments. Egg production decreased for 18 days to be 0% at feeding molting treatment, and for 17 days to be 0% at non-salt feeding molting treatment. Egg production stopped for 6 days at fasting molting treatment. Egg production restarted after 12 days molt at feeding molting treatment, while after 16 days at fasting molting treatment. On the egg quality was improved at molting treatments (p<0.05) except egg yolk. Egg shell tissue was crowded at molting treatment to compare to control. Liver weights, heart weight, and oviduct weight of laying hens decreased at molting treatments(p<0.05). Finally, feeding molting might could be replaced fasting molting on the welfare and further studies were needed about molting program.

• Proceedings of the KSAR Conference
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• 2003.06a
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• pp.59-59
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• 2003

재래산양은 우리나라 고유의 유전자원으로서 보존뿐만 아니라 개량이 절실히 요구됨에도 불구하고 첨단생명공학기술을 이용한 연구가 극히 미진한 실정이다. 본 연구는 재래산양에 있어서 과배란처리에 의한 미수정 난자의 회수율 개선과 최적의 quality를 확보하기 위하여 과배란 처리 후 회수시간이 난포의 발달과 난자의 회수율에 미치는 영향을 조사하였다. 공시동물은 체중 15kg 전후의 성숙한 미경산 재래산양으로서 발정동기화를 위하여 CIDR(Eazi Breed, InterAg, New Zealand)를 10일간 질내에 삽입하고 과배란 처리는 FSH를 CIDR 삽입 8, 9, 10일째에 12시간 간격으로 70mg을 감량법으로 투여하였으며, PGF2$\alpha$는 8일째에 FSH와 함께 투여하고 CIDR제거는 10일째에 제거와 동시에 hCG 400IU를 투여하였다. 수정란회수는 외과적인 방법으로 실시하였으며, 난관에서 관류방법으로 난자를 회수한 다음 난포에서 흡입방법으로 난포란을 회수하였다. hCG 투여 후 29~34시간과 46~50시간에 관찰된 난포수는 두당 10.29개(144/14) 및 7.83개(47/6)였다. 또한 난포로부터 난포란의 채란율은 각각 66.0%(95/144) 및 53.2%(25/47)였으며, 두당 6.79$\pm$0.9개 및 4.17$\pm$1.1개의 난자를 채란하였다. hCG 투여 후 회수시간에 따른 난관에서 회수한 난자 수는 29~34시간 및 46~50시간 후 채란시 배란점은 평균 4.36개(61/14) 및 7.33개 (44/6)였으며, 난관에서 난자 채란율은 39.3%(24/61) 및 29.5%(13/44)였으며, 재래산양 한마리당 평균 1.71$\pm$0.5개 및 2.17$\pm$1.4개의 난자를 채란하였다. 난관으로부터 회수한 난자의 회수율은 29~34시간째에는 61개의 배란점을 확인하였으나 회수한 난자수는 24개로서 39.3%의 회수율을 보였고 두당 회수율은 1.71$\pm$0.5개였으며, 46~50시간에서는 29.5%의 회수율과 2.17$\pm$1.4개의 두당 회수율을 보였다. 회수한 난포란의 등급에 있어서 29~34시간에 등급별 회수율이 각각 GI(27.4%), GII(14.7%), GIII(43.2%), GIV(14.7%)로 나타났으며, 46~50시간에는 GI(12.0%), GII(12.0%), GIII(28.0%), GIV(48.0%)로 나타났다. 이상의 결과로 볼 때 미성숙 난자의 회수는 hCG 투여 후 29~34시간이 적합한 것으로 생각된다.

• Korean Journal of Poultry Science
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• v.29 no.2
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• pp.89-94
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• 2002

This study was performed to evaluate effects of different holding temperatures and storing periods during the pre-incubation period on egg hatchability of hens egg in broiler breeders. For the treatments 1(T1)~7(T7), which were stored fur 1(T1) to 7 days(T7) before egg incubation, respectively. There were three replicates per treatment and forty eggs per replicate. This study was performed twice, which were 40(Summer) and 50 weeks of age(Autumn) in broiler breeders. Storing ambient temperature of egg, egg weight, at 0 and 18 days during incubation, fertility, hatchability and embryo mortality were examined. Average hatchability was rapidly decreased only in Summer. Although it was not significantly different in Autumn. This experiment was concluded that storing periods of hatchery egg was influenced hatchability, especially in high ambient temperature conditions(Summer, above $25^{\circ}C$ ). In conclusion, we found out that optimum hatchability can be achieved with a storage temperature of 13 ~$19^{\circ}C$ for broiler breeder eggs stored for up to 7 days.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.319-326
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• 2008

This study evaluated the effects of adding levels of rice bran fiber on the chemical compositions, cooking characteristics and sensory properties of ground pork meat products. Meat products were produced with products containing 0% (control), 1%, 2%, 3%, 4%, and 5% and rice bran fiber. The control had the highest protein and fat contents, cooking loss, reduction in diameter, CIE L value and CIE a value of uncooked product, and CIE L value of cooked product. The meat product containing rice bran fiber had the higher ash, pH, and CIE b value than the controls. The addition of 5% rice bran fiber resulted in the lowest cooking loss and L value of cooked meat products. Meat product with 2% rice bran had the highest water content, water holding capacity, hardness, color, tenderness, juiciness values. There was a significant difference among the ground meat products with respect to sensory properties, and meat products containing 1% and 2% rice bran had higher overall acceptability than the other meat products.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.203-208
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• 2007

Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.

• Journal of the Korea Organic Resources Recycling Association
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• v.12 no.2
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• pp.72-81
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• 2004

For disposal food wastes which is about 30% portion of tatal organic wastes, vermicomposting is more environmental-friendly treatment than lanfill, incineration, etc. Recently, the interest has been increasing but there are many problems on management of vermicopmposting in field especially. This study was conducted to investigate an optimal factors, which are limit NaCl conc., the mixing rate of food wastes and casting for growth of an earthworm related to efficient vermicomposting. The limit conc. of NaCl was 0.5% and in case of feeding food wastes to earthworms as a prey only, most earthworms were dead in a few hours due to excessive degradation of organic materials and high NaCl conc. However as feeding with the casting of proper mixing rate(3:7), most earthworms were survived until finishing composting. It was investigated the increaser degree of matureness of food wastes, the higher conc. of NaCl, therefore for efficient vermicomposting, it seemed proper mixing rate of food wastes and the casting is better than matureness of food wastes. and the most suitable mixing rate was 3:7 food wastes and the casting.

• Korean Journal of Poultry Science
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• v.31 no.3
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• pp.193-198
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• 2004

This study was conducted for improvement of meat quality in broiler chcikens. Birds were fed basal diet(control), ferritin, illite, betafin, or wood vinegar counting broiler feed according as broiler growth stage. Birds fed with basal diet, which was distributed under the best environmental condition, were more weight gain than other groups reared under same environmental condition. In the mean weight gain, the ferritin-group showed the highest and the illite-group showed the lowest among the feed additive groups; therefore, the effect of feed requirement change in odor reduction in illite and methyl saving of betafin was lower than those of other feed additives along to pass rear time. Meat quality was appraised by National Livestock Research Institute of RDA. Except the control-group, that had the best feed conversion ratio, the cooking loss of the illite-group was the biggest among groups although the illite-group chickens had a good water hold capacity. Therefore, illite is not good for making merchandise by reason that group chickens get reduction carcass weight after slaughter. On the other hand, the ferritin-group got the highest point of shear stress, cooking loss, and crude fat level. That group showed the best appraise in both breast and leg of sensory test in company and also feed conversion ratio was the highest among feed additive groups. As a result, the ferritin-group might use for making new merchandise among the feed additive groups.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.206-210
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• 2003

Effects of NaCl concentration (0, 1, 2, and 3%) on the physico-chemical characteristics of dark, firm, dry (DFD) and normal meat batter were examined. Before heating, pH values of DFD and normal meat batter decreased up to 0.23 (DFD) and 0.2 (normal) units, which after heating increased up to $0.16{\sim}0.28$ and $0.17{\sim}0.23$ units, as NaCl concentration increased from 0 to 3%. Cooking loss and diameter reduction of DFD meat batter were lower than those of nomal meat batter and decreased. whereas protein solubilities and emulsion stabilities of DFD and normal meat increased, with increasing NaCl concentration. Protein solubility and emulsion stability of DFD meat were higher than those of nomal meat (p<0.05). Viscosity and hardness of DFD meat batter were higher than those of normal meat batter and increased as NaCl concentration increased from 0 to 3%.